Spicy tequila-and-coconut cocktail

10 minutes
5 minutes

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  • 4 T sugar
  • 4 T water
  • 1 cup good-quality tequila
  • 2 x 400 ml coconut milk cans
  • 15 g coriander
  • 3 limes, zested and juiced
  • ½ red chilli, roughly chopped
  • 3 T ginger, grated
  • ¼ cup coconut liqueur

Heat the sugar and water in a saucepan over a medium heat until all the sugar has dissolved. Remove from the heat and allow to cool.

Place the tequila, coconut milk, coriander, lime zest and juice, chilli, ginger and coconut liqueur in a blender. Add the sugar syrup and a glass of crushed ice and blend.

Serve in tall glasses.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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